Potato Stew

One more healthy and almost zero oil side dish which is one of Kerala’s specialty. This is such a simple recipe and there is nothing in it not to like. Very mild, yet full of flavours, rich and creamy with the subtle taste of coconut milk, this is an awesome accompaniment with idlis, idiyappam, appam etc.

Ingredients:

• Potato 2-3
• Onion1-2
• Ginger 1 inch piece
• Green chillies 2-3
• Salt as required
• Coconut Milk 1 cup
• Curry leaves 2 sprigs
• Coconut Oil 1 tbsp

Method:

• Peel and wash the potatoes. Cut into small pieces and keep it soaked in water.
• Slice the onions, slit the green chillies and chop the ginger finely.
• Cook the vegetables in little water till the potatoes are cooked well.
• Add the coconut milk and just bring to a slight boil. Do not over boil or else the milk will curdle.
• Garnish with curry leaves and drizzle coconut oil on top.
• Can add a teaspoon of pepper powder to make it more spicy.

Notes:

• To make coconut milk, grate fresh coconut and blend it in a mixer with little water. Squeeze out the milk. Grind the residue again with water and again squeeze out the milk.
• Alternatively you can use ready made tetra pack of coconut milk or use coconut milk powder and dissolve it in water to make coconut milk.
• To make vegetable stew, first take 1 tbsp oil in a pan. Add some whole spices like 2-3 cardamoms, 1 piece cinnamon and 3-4 cloves to it. Now saute sliced onions, sliced carrots, potato pieces, few french beans cut into pieces, some cauliflower florets and peas along with green chillies and ginger for 5 minutes. Add salt, water and cook till done. Add coconut milk and bring to a boil. Garnish with curry leaves and drizzle coconut oil on top. If you want you can add 1/2 tsp turmeric powder and also some pepper powder.
• Stew is an excellent accompaniment for appam, idiyappam, freshly baked breads and idlis.